Roo (roe) in brothe
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "Roo (roe) in brothe". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

Roo (roe) in brothe. Take the lyvre of a roo or of a bore, and a quantite of the flesh, and parboyle it wel, and cut hit smal, and do it in a pot; and put thereto half watur and half wyne, and boyle hit wel, and take bredde and stepe it in the broth, and draw it thurgh a streynour, and put it in the pot; and do therto onyons mynced, and raisynges of corance (currants) and pouder of pepur, and of clowes, and of canel, and a godele (great quantity) of vynegre, and let it wel sethe, and serve hit forth.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

venison
broth
boar
wine
bread
onions
raisins
currants
podour
pepper
cloves
cinnamon
vinegar

[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

Procedure
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Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ancie:17>. Accessed on April 16, 2024, 6:20 pm.